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Cut pork belly into 4 strips of about 6 in x 1½ in each. Then, scrape each piece of pork belly rind with knife to remove impurities. Rinse and drain.
Bring a pot of water to boil. Blanch pork belly in boiling water skin side down for 5 minutes**. Flip pork belly and allow it to blanch for another 5 minutes**. Remove and place pork belly skin side up on a tray.
Combine 1 teaspoon salt, pepper, and five-spice powder in a small bowl.
Pierce the pork belly skin all over with a fork. Pat dry with paper towels.
Pat dry rub evenly over the meat and sides of pork belly. Rub remaining 1 teaspoons salt evenly onto the rind.
Heat a cast iron skillet on the stove over medium heat. When hot, place pork belly strips on their side and cook for 5 minutes. Do the same for the other two sides.
Finally, turn the pork belly strips skin side down and continue to cook for another 5 minutes. If the skin side is not flat, you may want to press each piece down with a pair of tongs so that they touch the base of the pan and sizzle.
Remove and chop into smaller pieces. Serve immediately.